Introduction of functional brown sugar

On the basis of traditional brown sugar, it has become a new trend in the development of brown sugar by adding some foods with health benefits and thus becoming brown sugar with health care properties. This type of product first appeared in Japan, and it is common to add Chinese herbal medicines such as ginseng and Panax notoginseng. Through the rational compatibility with brown sugar, the health benefits of brown sugar are increased and it becomes a new generation of functional brown sugar.

In recent years, functional brown sugar fever has also emerged in the domestic market. However, due to the stricter legal restrictions on the food industry in China, ordinary Chinese herbal medicines are not allowed to be added to foods, and can only be used as medicine and food homologues issued by the Ministry of Health. Can be added to the contents of the list of food items, which to a certain extent affected the development of functional brown sugar in China.

In recent years, the varieties of sugar in China have become increasingly diversified, and a brown sugar product called “functional brown sugar” has begun to become active in the market.

The main products on the market today include a series of nutritive sugars such as Yimu brown sugar, maternal brown sugar, ginger brown sugar and jujube brown sugar. Because of its unique flavor and health care, it is popular among special people, especially women and the elderly. However, because there is no relevant industry standard for "functional brown sugar," once quality disputes occur in the supply and marketing links, it is relatively difficult to solve them.

In order to standardize the quality standards for functional brown sugar, protect consumer food hygiene, and stabilize and improve the overall quality of functional brown sugar products, China will for the first time develop industry standards for "functional brown sugar." This standard will put forward uniform quality requirements for sensory indicators, physical and chemical indicators, and hygienic indicators for various "functional brown sugar" products sold on the market. The standard setting work plan was completed in 2009.